Ingredients

• 1/3  cup butter or margarine, softened
• 1/4  cup sugar
• 1-1/4  cups graham cracker crumbs
• 3  tablespoons finely chopped toasted pecans
• 2  eggs, beaten
• 2  cups mashed sweet potatoes*
• 1/2  cup dairy sour cream
• 1/2  cup sugar
• 1  tablespoon all-purpose flour
• 1/4  teaspoon ground ginger
• 1/4  teaspoon ground nutmeg
• 1/4  teaspoon ground cloves
• 1/4  teaspoon ground cinnamon
• 2/3  cup milk
• 1  cup chopped toasted pecans

Directions

1.In a medium mixing bowl combine butter and the 1/4 cup sugar. Stir in graham cracker crumbs and the 3 tablespoons pecans until well-combined. Press onto bottom of a lightly greased 13x9x2-inch baking pan. Bake in a 350 degree F oven about 12 minutes or until lightly browned. Cool slightly (5 minutes) while preparing filling.

2. For filling, in a large bowl stir together beaten eggs, mashed sweet potatoes, and sour cream. Stir in the 1/2 cup sugar, the flour, ginger, nutmeg, cloves, and cinnamon until smooth. Stir in milk. Pour sweet potato mixture over prebaked crust, spreading evenly. Bake in a 350 degree F oven about 25 minutes or until a knife inserted in center comes out clean. Immediately sprinkle with remaining chopped nuts; press lightly into filling. Cool completely. Cut into bars about 2x1-1/2-inches. Cover and store in refrigerator up to 24 hours. Makes 36 bars.

*Note: Use canned or left-over cooked mashed sweet potatoes.